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Original Ghee — Organic, Grass-Fed (Ghee Appétit, 300ml)

Ghee Appetit

£13.00 GBP
£13.00 GBP
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The Ayurvedic name for ghee — ghṛta — comes from a root that means brightness. There's a reason. When butter is simmered slowly, the water and milk solids fall away and what's left is the most stable, most concentrated cooking fat known to traditional cookery — a clear, fragrant gold that keeps for two years on the shelf.

Ghee Appétit's Original is made the long way. British grass-fed organic butter, brought up gently in small batches, the rising solids hand-skimmed and the clarified butter ladled while still warm into glass. You'll find a faint graininess in the jar — that's not a flaw. It's how you know every trace of milk has been driven off.

Use it the way you'd use any cooking fat, but more confidently: it doesn't burn like butter, doesn't oxidise like olive oil. Roast potatoes in it. Fry an egg. Spread it on toast. Stir a spoonful into hot chai or coffee. In classical Ayurveda, a teaspoon taken on its own in the morning was considered the most nourishing way to start the day.
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  • BENEFITS
  • SAMYOGA
  • INGREDIENTS
  • HOW TO USE
BENEFITS

Rich in vitamins A, D, E and K2 — naturally occurring in grass-fed butterfat
Contains CLA and butyric acid — short-chain fatty acid associated with gut health
Natural prebiotic — supports the gut microbiome
Lactose and casein free — clarified to the last milk solid
High smoke point (250°C / 482°F) — stable for frying, roasting, baking
Made the long way — slow-clarified small batch, traditional Ayurvedic method
Organic British grass-fed butter, certified by Organic Food Federation (GB-ORG-04)
Award-winning — Great Taste 3-star 2025 (highest tier, "exquisite") and Nourish Silver Award

SAMYOGA

In Ayurveda, ghee is called ghrita and is held in particular reverence. Ancient texts describe it as the carrier oil for medicines — the substance most readily absorbed by the body's deepest tissues. It is considered tridoshic (suitable for all constitutions), particularly balancing for Vata and Pitta dosha, and is the recommended cooking fat for daily use across the seasons.
The Charaka Samhita, one of the foundational texts of Ayurveda, notes that ghee that has been aged becomes more potent — old ghee was prized for medicinal use. Ghee Appétit don't age theirs, but their slow method produces the kind of clean, fully-clarified ghee that the tradition recognises as a foundation.

INGREDIENTS

Organic clarified butter (milk).
Origin: United Kingdom. Made in Milton Keynes by Ghee Appétit.
Allergens: Contains milk fat. Lactose and casein removed in clarification — suitable for most dairy-sensitive cooks. Not suitable for those with a confirmed milk-protein allergy.

HOW TO USE

Use as you would any cooking fat — but more confidently. Ghee doesn't burn like butter and doesn't oxidise like olive oil.

Sauté, fry, roast, bake or braise. Spread on toast, sourdough or crumpets. Stir a spoonful into hot chai, coffee or golden milk. Finish dal, kitchari, soups and broths with a glaze.

In classical Ayurveda, a teaspoon taken on its own in the morning is considered the most nourishing way to start the day.

Storage: Ambient. Refrigeration not required. 2 years unopened. 3 months at room temperature once opened, or up to 12 months refrigerated. The grainy texture when cool is normal — warm gently to soften.